By the action of more powerful hydrolytic agents, such as boiling hydrochloric acid to which a little stannous chloride has been added to prevent oxidation, the proteid molecule may be completely broken down into simple decomposition products, of which leucin, tyrosin, aspartic acid, glutamic acid, glucoprotein, lysin, and lysatinin are typical examples.[91] In other words, by this and other methods of treatment, which we cannot take time to consider, we can easily break down the albumin-molecule completely into bodies which, as we shall see later on, are typical end-products of trypsin-proteolysis, and which are far removed from the original proteid. But, as we have seen, even the primary bodies formed in the less profound hydrolysis induced by superheated water, do not show the composition of the mother-proteid. Hydration and cleavage leave their marks upon the products, and thereby we know that solution of the proteid is the result of something more than a mere rearrangement of the atoms in the molecule. [91] Hlasiwetz und Habermann, Ann. Chem. u. Pharm., Band 169, p. 150. Also Drechsel, Du Bois-Reymond’s Archiv f. Physiol., 1891, p. 255. Further, we are to remember that boiling dilute acid and superheated water tend to produce a cleavage along specific lines; viz., a cleavage into the anti- and hemi-groups of the molecule, and as representatives of these groups we may, in the hydration of every native proteid, look for two distinct rows of closely related substances. In digestive proteolysis it will be our purpose to show that cleavage of much the same order occurs, not necessarily resulting, however, in the formation of identically the same products, but certainly accompanied with the production of bodies belonging to the hemi- and anti-groups, although they may be less sharply separated from each other than in the cleavage with dilute sulphuric acid. The body originally described as hemialbumose, and identified as a product of every gastric digestion, is now known to be a mixture of closely related substances ordinarily spoken of as albumoses,[92] or generically as proteoses. These are primary products in the digestion of every form of proteid matter, intermediate between the mother-proteid and the peptone which results from the further action of the proteolytic enzymes. Associated with the hemialbumoses are corresponding antialbumoses, coming from the anti-half of the proteid molecule, and differing from their neighbors, the hemi-bodies, mainly in their behavior toward the ferment trypsin. Thus, we have the counterpart of the many bodies described by Meissner, although now arranged systematically and on the basis of structural and other differences not thought of in his day. [92] Kühne und Chittenden: Ueber Albumosen, Zeitschr. f. Biol., Band 20, p. 11.